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Smoked-Bluefish Pâté

If a bite of this clean, bright "pâté" transports you to a sunny beach on Nantucket, that's because it's inspired by a similar spread offered at the island's Straight Wharf Fish Store. This rendition can be whipped up effortlessly, but it's a substantial and statement-making appetizer nonetheless.

Recent Reviews

Have been making this spread for parties for several years now , everyone loves it ! Of course tweaking it a bit as I always do . You really have to let the cream cheese sit out for several hours before mixing , Found getting smoked trout easier so I always use that , add tabasco sauce [ more then you think as cheese can absorb quite a bit, i even add some black pepper ,I sue a bit more lemon juice than called for , zest as well . Usually make the day before and refrigerate it , but also make sure to take it out at least an hour or more before serving , flavors are much better .

sambolton from new york /

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This was delicious, I made it exactly as recipe listed, I used my mixer and fresh shallot and chives from my garden. I think I can one up other recipe users, my husband caught the blue fish, brined the filets over night and smoked them. I made for a day at the beach and everyone loved it.

Mgellin82 from Long island, ny /

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I make this every year for a Christmas Eve party. I add capers, lemon zest, and fresh ground pepper and leave out the chives. I let it sit overnight and add chopped parsley just before serving - delicious. Any leftovers are great on bagels, but there are almost never any leftovers.

VTjeanie from Vermont /

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Easy and delicious, at least to a smoked fish lover (my guests didn't seem to like it as much as I did, alas). I used smoked mackerel, which is closer to bluefish than trout is. I also used reduced-fat cream cheese in a tub, which is a little less dense than the cheese in blocks. I'm making it again for Thanksgiving.

fdrfdm /

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I made this as an appetizer for Christmas dinner. It was loved by all 24 people! Now that's a testament.